Bitter Melon - Uses and recipes for Diabetics

Hi, had visitors yesterday, general talk and thoughts re diabetes was raised, Malaysian couple noted very strongly on the use of Bitter Melon especially dried and powdered that really makes a huge difference on easing that sugar count etc.

Interesting so Googled and Binged and came across a few ideas.

Posted here two recipes that will be trying but if any others have some nice very simple and basic recipes would be great.

Cheers everyone and all the best for this New Year.

Braised Stuffed Bitter Melon
Ingredients
500 grams Bitter melon
240 grams ground pork
3 Shiitake mushroom, soaked to soft
Meat Marinade
1 tsp Soy sauce
½ tsp Salt and pepper
1 tsp cooking wine
1 tbsp starch
½ tsp Sesame oil
Braising Sauce
1tsp Chinese black bean
2 clove Garlic, minced
1 Fresh chilli, sliced
2 tbsp Oyster sauce
1 tsp dark Soy sauce
1 tsp sugar
1 cup stock or water
½ tsp Sesame oil
1 tbsp Starch, dissolved in 1 tbsp of water
Salt and pepper to taste [
Cut the bitter melon cross-wise into 1 inch thick pieces. Blanch in boiling water for 2 minutes. Drain.

Combine the ground pork with 2 minced shiitake mushroom. Mix with pork marinade and let it marinate for 15 minutes.

Use a small spoon to carve out the seeds and some soft flesh in the middle of the melon.

Stuff the melon with meat stuffing until it forms a small dome.

Over low heat, pan-fry the stuffed bitter melon in some cooking oil until the bottom part is browned. About 3 minutes

In a wok, fry the black bean, sliced chilli, and garlic. Add the stock or water, dark soy sauce, oyster sauce, sugar, pepper. Bring the sauce to boil.

Add the pan-fried melon and I sliced shiitake mushroom. Braise it in low heat with lid on until translucent. Add sesame oil and starch to thicken the sauce. Add salty if necessary.

Stir-fried Bitter Melon with Ground Pork, Fermented Black Beans and Fish Sauce
Ingredients

2 bitter melons, preferable yellow or whiter in color
for the ground pork mixture:
1/2 teaspoon ginger, minced
3 ounces ground pork
1 teaspoon rice wine
1/2 teaspoon sugar
1/4 teaspoon salt

for the sauce:
2 cloves garlic, grated with a microplane grater
3 tablespoons black beans, smashed
3 dried red chilies, or to taste
2 tablespoons fish sauce
1 tablespoon rice wine
1/2 teaspoon salt, or to taste
1 tablespoon sugar

for the cornstarch slurry:
1/4 cup water mixed with 2 teaspoons cornstarch
5 tablespoons oil, for stir-frying

Directions
To prepare the bitter melon, halve lengthwise and scoop out all the seeds. Cut the melon into 1/4-inch thick slices and set aside.
Mix the ground pork with the rest of the ingredients in the mixture and set aside in a bowl.
Mix all the ingredients for the sauce in a bowl and set aside. Combine the water and cornstarch in another small bowl and set aside.

Heat the wok over high heat again. Add the rest of the oil and the slices of bitter melon to the wok. Stir-fry over high heat for 5 to 7 minutes, until the melon is considerably softened but still a bit crisp. Add the sauce mixture and mix with the melon, stir-frying for an additional minute.
Turn off the heat and add the slurry mixture to the wok. Stir around rapidly to prevent the cornstarch from clumping. Add a few tablespoons more water to the wok if needed to thin out the sauce. Turn the heat on to low and simmer the mixture for 20 seconds. Reintroduce the pork mixture to the dish and stir around to incorporate. Serve immediately.

I've cooked this Sichuanese recipe a few times. We like it best with young fresh bitter melons as older ones are too bitter.

Dry-fried Bitter Melon
serves 4

300 - 400g bitter melons, seeded, halved lengthwise and sliced 1/2 cm.
4 tab peanut oil
75g minced pork
2 tsp Shaoxing wine
2 tsp light soy sauce
30g Sichuanese or Tianjin preserved vegetables, finely chopped
salt
1 tsp roasted sesame oil

Heat 2 tab oil in wok over medium heat, add bitter melon and stir-fry about 6 minutes or until tender. Remove with slotted spoon and set aside. Keep oil in wok, add a further 2 tab of oil, add pork and stir-fry 30 sec until cooked. Add wine and light soy sauce and combine. Add Sichuanese vegetable and combine until hot, add bitter melon and toss until well combined and hot. Check salt. Remove from heat, add sesame oil and serve.

Thank you Helen, yes, do like those recipes within the mid-China regions and their Peppers.

They do love their Hot Pots though.

The recipe you posted looks great, thank you.